Directions:

Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.

While the pasta is cooking, place 1 tablespoon of the chicken broth and all of the cornstarch in a small dish, and stir to dissolve the cornstarch. Add the remaining broth and sauce ingredients, and stir to mix well. Set aside.

Rinse the chicken with cool water, and pat it dry with paper towels. Cut the chicken into bite-sized pieces.

Coat a large nonstick skillet with nonstick cooking spray or with the oil, and preheat over medium-high heat. Add the garlic, ginger, and chicken, and stir-fry for about 4 minutes, or until the chicken is nicely browned and no longer pink inside.

Add the red pepper and mushrooms to the skillet mixture, and stir-fry for 1 to 2 minutes, or until the vegetables are almost crisp-tender. Periodically place a lid over the skillet if it begins to dry out. (The steam released from the cooking vegetables will moisten the skillet.) Add a few teaspoons of water or broth if needed.

Add the bok choy or cabbage to the skillet, and stir-fry for another minute, or until the bok choy starts to wilt and the vegetables are crisp-tender. Again, add a little water or broth if the skillet becomes too dry.

Reduce the heat under the skillet to medium, and add the pasta. Stir the sauce, and pour it over the skillet mixture. Gently toss the mixture for a minute or 2, or until the sauce thickens. Serve hot.

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